Spaghetti Carbonara

1lb spaghetti 

1 , 7oz package of real parmesan cheese or pecorino Romano 

3 egg yolks 

2 whole eggs

1 package of pork jowl

Mushrooms of choice

Peas

2 lg garlic cloves

Reserved pasta water

Fresh cracked pepper

Salt to taste

Whisk together your whole eggs and  egg yolks in a bowl and then stir in your cheese. Set this mixture aside.
Cook pasta, according to package directions in salted water .
While your pasta is cooking, slice pork jowl into small pieces, and slowly render the fat in a frying pan. When the pork is crisp remove from pan and set to the side. In the reserved fat, sauté your mushrooms until browned then add two diced garlic cloves, along with your peas and sauté one minute . season your vegetables with salt and pepper.  Remove your pan from the heat add the pork pieces, your cooked pasta along with 1/2 cup of pasta water to  a large bowl along with the all the drippings and vegetables.  Stir to make sure the pasta and vegetables are all combined. Get your egg and cheese mixture and very quickly whisk in 1/4 cup of hot pasta water to temper the eggs. Quickly use your tongs and combine your Parmesan cheese and egg mixture along with the pasta, adding a little bit of pasta water as needed.
Top your plated pasta with extra Parmesan cheese and fresh cracked black pepper. 

Tips:
The hot pasta water helps make this dish very creamy along with the extra whole eggs and egg yolks.  Make sure to reserve the pasta water. You do not want to use regular water or this will make it runny. Have all of your ingredients together to make this process, go along smoothly as it does go fast. Do you want your pasta to still be hot, but not on the stove when you add your egg mixture to avoid scrambling the eggs. Enjoy!
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